Herbed Spinach, Feta, Ricotta stuffed Chicken

Herbed Spinach, Feta, Ricotta stuffed Chicken

4.5 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.1
  • Total Fat: 6.9 g
  • Cholesterol: 101.2 mg
  • Sodium: 509.0 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 40.4 g

View full nutritional breakdown of Herbed Spinach, Feta, Ricotta stuffed Chicken calories by ingredient
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Irresistible! I like to use chicken breasts that have been marinating in buttermilk marinade overnight. Irresistible! I like to use chicken breasts that have been marinating in buttermilk marinade overnight.
Number of Servings: 6


    6 small-medium boneless, skinless chicken breasts
    4 oz baby spinach, julienned
    .25 cup part skim ricotta
    .25 cup reduced fat feta cheese
    2 tbsp Light sour cream
    2 tbsp finely chopped sun dried tomatoes
    3 cloves garlic, minced
    1 tsp Dijon mustard
    2 tbsp finely chopped scallions (green onions)
    .5 tsp salt (more or less to your taste)
    .5 tsp FRESHLY ground pepper
    Add other herbs to your liking! Fresh or dried.
    .5 tsp oregano
    .25 tsp basil
    1 tbsp Extra Virgin Olive Oil


Preheat oven to 375 degrees. Combine all ingredients except olive oil and chicken, until all ingredients are evenly distributed. Using a paring knife, make a pocket in each chicken breast. I find the best way is make the pockets is to cut a small-medium sized pocket with my paring knife, then use my finger to make it bigger. It's easy to cut a hole in the chicken with the knife. Take your stuffing mixture and stuff it in each chicken breast. Brown each chicken, skin (smooth) side down in a med-high skillet with olive oil or butter for 2 minuets apiece. Place on rimmed baking sheet and bake for 25 minuets. This goes great with my sauteed zucchini.

Number of Servings: 6

Recipe submitted by SparkPeople user LIBBYIMLISTENEN.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This recipe is fantastic! I liked putting the ingredients in the food processor. I was having trouble getting the stuffing into the breasts, when I decided to put it into a sandwich bag and cut a small hole in the corner (like icing a cake). My family will definitely make it again. - 11/17/08

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  • I pound flat, stuff and then roll. Cook seam side down....very pretty and tastes good! - 12/28/16

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  • This was a huge hit. I made it for Valentine's Day dinner. It was marvelous. My guests loved it as well. Delightful and low carb. Love it. - 2/15/13

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  • EXCELLENT recipe! I added some capers to the mix and loved it. Also, instead of using 6 chicken breasts I only used 3 and then used the extra stuffing mixture to stuff 6 medium portabello mushrooms to eat as a side dish. SO Yummy!!! - 10/4/11

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  • The whole family loved it! Even the 5 year old who swore "I hate spinach!" This recipe will definitely be in my frequent recipe rotation! LOVED it! - 2/22/11

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